Chicken Noodle Soup
1 large or 2 medium onions
6 stalks of celery
8 carrots (10 if small)
1 lb chicken, pre-cooked
1 qt chicken broth (the natural broth from the chicken works best, otherwise canned broth or boullion can be substituted)
24 oz. egg noodles
1/4 cup soy sauce
Dice the onions and celery and slice the carrots into small coins.
Cut the chicken up into bite size pieces.
Add a small amount of butter to a large stockpot. Melt butter and let it get hot enough for veggies to sizzle. You can test the temperature by dropping a small amount of onion into the pot.
Add the veggies and stir every few minutes, until they’ve sweated down. The onions will look translucent when they are ready.
Add chicken broth, and water if necessary.
Add chicken, add pepper and thyme to taste. Add two pinches of salt. Allow to simmer for at least 1 hour.
Add soy sauce. (It should darken the color of the soup just a little.)
Add noodles and raise burner to a medium heat. Cook for 20 minutes.
Add parsley to taste and then serve.
Serves 6 to 8 people.